Make Your Own Autumn Mead Sangria Everclear Featured Recipe

Prep: 30 min. Steep: 1 hour.

Yield: Just under 2 gallons.

Autumn Fruit Suspended in Liquid Gold.

This recipe comes to us from Maziar “Maz” Nooran, a St. Louis-based mixologist and owner of Flacos Latin Cocina. “Like many great ideas, this one came to us by accident,” Maz admits. “I accidentally ruined a big batch of sangria and had to make it work or eat the loss. So I got inventive.” Inventive indeed. This “accident” turned into a delicious blend of autumn flavors, honey, fresh fruit and a hint of herbs. It feels right at home served chilled or warm, and is at its best when shared among friends.

Preparation:

Gather 5 bottles of chardonnay, 1 bottle (750ml) of Everclear®, 3 cups of natural honey, 4 Red Delicious apples, 4 oranges, 4 cups of peach slices, 2 cinnamon sticks, 3 stalks of fresh rosemary and 3 stalks of fresh thyme.

Autumn Mead Sangria Ingredients
Ingredients: Chardonnay, honey, apples, oranges, peaches, cinnamon sticks, rosemary, thyme and Everclear®.

Using a vegetable peeler, peel the zest from the oranges and remove the pith using a knife. Then place in a large, sealable container.

How to Make Autumn Mead Sangria
Peel and remove pith from orange zest.

Pour the Everclear® and honey into the container with the orange zest. Seal tightly and let steep for at least 1 hour. As with all infusions, the more time it steeps, the more flavorful it will be.

Add Everclear for Autumn Mead Sangria
Add Everclear®.
Add Honey to Make Autumn Mead Sangria
Add honey.

Using some twine, make a bouquet with the rosemary, thyme and cinnamon sticks as depicted below. It doesn’t have to be perfect, as it’s just meant to keep the herbs together within your serving container. Any extra herbs or cinnamon sticks can be reserved for others uses or garnish.

Herbs and Spices for Autumn Mead Sangria
Make a bouquet using rosemary, thyme and cinnamon sticks.

Now, you’ll want to chop your peaches (if you bought them fresh), apples and peeled oranges into roughly 1-inch cubes. The size is subject to preference. This simply exposes more surface area of the fruit while cutting them into smaller chunks. For aesthetic purposes, we like cutting the oranges into wheels rather than cubes.

Chop Fruit to Add to Autumn Mead Sangria
Chop fruit into edible chunks.

Place chopped fruit and your bouquet of cinnamon and herbs into a large serving container – at least two gallons. This is where everything else will be mixed in, so you want to be sure your container is large enough.

Combine Herbs and Fruit for Autumn Mead Sangria
Place fruit and herbal bouquet into large serving container.

Add all 5 bottles of chardonnay along with the fruit in serving container.

Add Chardonnay to Autumn Mead Sangria
Add chardonnay.

Using cheesecloth and a mesh strainer, strain the honey and orange zest Everclear® infusion into the wine and fruit mixture. Some honey will find its way through, and while it may sink to the bottom, it adds great flavor.

Strain Infusion of Autumn Mead Sangria
Strain infusion.

Once strained, gently stir. Store in a refrigerator. Serve warm or chilled, and enjoy.

Make Your Own Autumn Mead Sangria

Prep: 30 min. Steep: 1 hour

Yield: Just under 2 gallons.

AUTUMN MEAD SANGRIA

Ingredients:
5 bottles chardonnay
1 bottle (750ml) Everclear®
3 cups natural honey
4 red delicious apples
4 oranges
4 cups peach slices
2 cinnamon sticks
3 stalks fresh rosemary
3 stalks fresh thyme

Instructions:

  1. Peel zest from oranges and place in a large, sealable container.
  2. Add honey and Everclear®, seal and let steep for at least 1 hour.
  3. Make a bouquet using rosemary, thyme and cinnamon sticks. Set aside.
  4. Chop apples, peeled oranges and peaches into roughly 1-inch cubes.
  5. Place chopped fruit and bouquet of herbs into a large serving container of at least 2 gallons.
  6. Add chardonnay to chopped fruit and spices.
  7. Using cheesecloth and a mesh strainer, strain the honey, orange and Everclear® infusion into the serving container.
  8. Gently stir, refrigerate to store. May be served warmed or chilled.


Photo of Maziar Nooran
Created by:
Maziar Nooran

Maz is a St. Louis-based mixologist. After making a name for himself at places like Barcelona and Momos Greek Tavern, he opened Flaco’s Latin Cocina, specializing in Latin fare and Caribbean-inspired sangria infusions.

Caution: Do not apply to open flame. Keep away from fire, heat and open flame. Contents may ignite or explode. Do not consume in excessive quantities. Not intended for consumption unless mixed with non-alcoholic beverage.